For the marinade, combine the soy, sugar, garlic, sesame oil, ginger and 2 tbsp water in a bowl; mix well. Add the pork chunks, turn to coat, then cover and chill for 1-2 hours.

Thread the pork and peppers onto 6 large skewers, alternating between each. Brush with a little oil.

Barbecue for 8-9 minutes, turning occasionally, until cooked through. Transfer to a serving platter and scatter over the chopped parsley.

Freezing and defrosting guidelines

Please note that only the marinated pork is suitable for freezing, and in order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Tip:If using wooden skewers be sure to soak them in cold water for 15 minutes to prevent them burning during cooking.

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